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Heat the olive oil in a large pot over medium-high heat. Add in the onion and garlic and sauté for around 5 minutes until it begins to brown. Add in all the veggie scraps, water, bay leaves, peppercorns, and salt.
Bring to a simmer and cook for about 45 minutes until they broth is fragrant and rich in colour. The broth will vary in colour and taste depending on the scraps used. Put a fine colander over a large bowl or another large pot. Strain out the veggie scraps and discard. Use your broth right away or store it for later. It freezes very well.